Chicken Pot Pie Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 puff pastry sheets
02 -
2 chicken breasts
03 -
1 tablespoon olive oil
04 -
1 tablespoon butter
05 -
1 onion, diced
06 -
2 garlic cloves, minced
07 -
1 cup celery, chopped
08 -
1 cup carrots, chopped
09 -
1 cup frozen peas
10 -
2 tablespoons all-purpose flour
11 -
1 cup chicken broth
12 -
2 cups heavy cream or half and half
13 -
2 teaspoons thyme
14 -
Salt to taste
15 -
Black pepper to taste
16 -
1 egg white
# Instructions:
01 -
Cut the puff pastry into medium-sized triangles measuring approximately 2 inches.
02 -
Bring a pot of water to a boil, add the chicken breasts, and cook for 30 minutes or until fully cooked. Allow the chicken to cool and reserve the chicken broth. Shred the chicken using two forks.
03 -
Heat a non-stick skillet over medium-high heat, add olive oil and butter, and let them melt. Add diced onion and minced garlic, cooking for 5–7 minutes until softened.
04 -
Add chopped celery and carrots to the skillet, cooking for a few more minutes. Stir in frozen peas.
05 -
Sprinkle flour evenly over the vegetables and mix well. Gradually stir in cream and chicken broth while mixing. Cook until the sauce thickens. Season with thyme, salt, and black pepper. Remove from heat.
06 -
Preheat the oven to 180ºC. Grease a baking dish. Layer ⅓ of the puff pastry triangles on the bottom, followed by ½ of the chicken mixture. Repeat the layers and finish with a top layer of puff pastry. Brush the top with egg white.
07 -
Bake the casserole for 25 minutes or until the pastry is golden brown.
08 -
Remove from the oven. Serve immediately and enjoy.
# Notes:
01 -
Ensure puff pastry dough is thawed but still cold to achieve flaky layers.
02 -
The casserole can be assembled a day ahead and refrigerated until ready to bake.
03 -
Add extra veggies like green beans, corn, or mushrooms to customize the recipe.
04 -
Adjust sauce thickness with chicken broth or a small amount of additional flour.
05 -
Brushing the top layer with egg yolk and water mixture provides a golden, crispy finish.
06 -
Leftover turkey or rotisserie chicken can be used instead of boiled chicken breasts.